Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What is a good grind?

Reply
 
LinkBack Thread Tools
Old 01-06-2009, 01:05 PM   #1
Hops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Orlando, Fl
Posts: 27
Default What is a good grind?

I'm on my 3rd all grain brew. The first two I just let the LHBS do their normal grind, but after reading about how much the grind effects efficiency I asked them to double grind the 3rd batch. He immediately went on about increased tannin extraction and stuck sparges. He also said that their mill is set at the narrowest setting, but he doesn't know what that is.
I have read both extremes on the grind...just break open the grain vs it should look like flour with a few grain husks.
So the big question...What is a good grind??

__________________

.
.
The Liver is Evil and Must be Punished!!

Hops is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2009, 01:37 PM   #2
ol' rummie
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 153
Liked 3 Times on 2 Posts

Default

The grind can be touchy subject, I would advise you to buy a mill and try out different grinds until you find one that you can live with. Some people like a courser grind and don't care too much about efficiency as long as they are consistant, others like a fine grind and a better efficiency and don't mind a little (if noticable) tannin extraction.

__________________
ol' rummie is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2009, 01:57 PM   #3
Piotr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Poland, EU
Posts: 463
Liked 4 Times on 3 Posts

Default

Theoretically perfect crusch is when each grain is broken in half.
IMO it is way too coarse. My crushed grain looks like barley grits; with little flour and lots of whole husks, no whole grains left.

__________________
Piotr is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2009, 02:22 PM   #4
chase
Feedback Score: 0 reviews
 
chase's Avatar
Recipes 
 
Join Date: Aug 2007
Location: Urbana, IL
Posts: 370
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Piotr View Post
Theoretically perfect crusch is when each grain is broken in half.
IMO it is way too coarse. My crushed grain looks like barley grits; with little flour and lots of whole husks, no whole grains left.
I don't know whose theory that is, but I'm pretty sure that is incorrect. Perhaps, that's the best theoretical crush to avoid a stuck sparge, but it is nowhere near the efficiency you'd get if you used pulverized grains.
__________________

1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

chase is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 02:02 AM   #5
messler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 33
Default

I was just about to ask a question like this. I tend to mill my grain the old fashioned way, with a rolling pin, and i am never sure how much is enough.

__________________
messler is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 02:15 AM   #6
notwoohoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Woodstock, GA
Posts: 163
Default

I set my mill at a very narrow gap, 0.036" which gives me around 80% efficiency batch sparging. I haven't had any apparent issues with tannins

__________________
notwoohoo is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 02:18 AM   #7
Bob869007
Mmmmm Beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bob869007's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Western Washington, Whidbey Island
Posts: 165
Likes Given: 1

Default

Quote:
Originally Posted by Piotr View Post
My crushed grain looks like barley grits; with little flour and lots of whole husks, no whole grains left.
My crushed grain looks the same way as described above.

I get 81% efficiency out of my Barley Crusher. Another percent here or there won't make a difference to my wallet. The 17% increase in efficiency saved me two bucks per batch of my usual recipes. I seriously doubt that I would gain another 8.5% which would save me roughly another pound of grain. I'm cool using the barley grits.

Edit: My barley crusher is set on factory settings. I fly sparge.
__________________

Angry Bob's Brewery

Primary: Salty Dog Pale Ale

Primary: Angry Bob's Amarillo IPA

Primary: Salty Dog Pale Ale

Secondary: Ed Wort's Apfelwine

Keg 1: Salty Dog Pale Ale

Keg 2: Angry Bob's Amarillo IPA

Keg 3: Cask Conditioning: Ed Wort's Haus Ale with a Hops adjustment

Bottled: Salty Dog Pale Ale

Bob869007 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 02:31 AM   #8
BlindLemonLars
Conqueroo Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BlindLemonLars's Avatar
Recipes 
 
Join Date: May 2007
Posts: 4,445
Liked 10 Times on 10 Posts
Likes Given: 31

Default

Quote:
Originally Posted by notwoohoo View Post
I set my mill at a very narrow gap, 0.036" which gives me around 80% efficiency batch sparging. I haven't had any apparent issues with tannins
That's the setting I've been using awhile with my Barley Crusher, and my efficiency is usually in the low-eighties. I use a lot of Maris Otter, which is a little smaller than typical 2-row, and noticed a nice efficiency bump when I tightened the rollers up a touch.

I've never had even a hint of a stuck or slow sparge.
__________________
BlindLemonLars is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 07:25 AM   #9
Piotr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Poland, EU
Posts: 463
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by Bob869007 View Post
The 17% increase in efficiency saved me two bucks per batch of my usual recipes.
Thats the point! Efficiency is not an issue in homebrewing.

I limit myself to 70%, but I rather try to restrain amount of sparging, oversparging seems to be more dangerous to beer than fine crush.
__________________
Piotr is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2009, 02:42 PM   #10
IowaHarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Western Ia.
Posts: 249
Liked 2 Times on 2 Posts

Default

I hate to disagree but here goes anyhow. Efficiency is an issue in any process. Just because we are doing this at home for personal use and not on an industrial scale does not mean we should be intentionally inefficient. If you prefer 70% because you are concerned with oversparging that is your choice. Those of us who are tightwads by nature may choose to pursue effciency whether it is a hobby or not.

Hi, my name is Harry and I'm a tightwad.

Half the fun of this hobby is all the puttering around with the nit picking details. Why would all the brewing software come with efficiency functions if it made no difference at all? I agree, oversparging is bad. But it is apparent one can acheive better than 70% without oversparging.

:end rant.

__________________
IowaHarry is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Grind Flaked Oats? Frogdude All Grain & Partial Mash Brewing 4 10-07-2009 06:01 AM
Rate my grind Lupy All Grain & Partial Mash Brewing 7 09-19-2009 03:33 AM
Kitchenaid grind (pictures) adamziegler All Grain & Partial Mash Brewing 17 09-09-2009 08:51 PM
Grind flaked? LooyvilleLarry All Grain & Partial Mash Brewing 3 11-08-2008 02:18 AM
How to grind Capa Beginners Beer Brewing Forum 13 02-11-2006 06:19 PM